Sour Cream Apple Bars

Sour Cream Apple Bars

Crust:

1 C butter, softened

1 C firmly packed brown sugar

2 C uncooked quick cooking oats

1 C flour

1 C chopped pecans, almonds or walnuts

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp allspice

Filling:

1 C sour cream

3/4 C sugar

2 Tbsp flour

1 egg

2 medium (about 2 cups) apples, unpeeled, shredded

Heat oven to 350 degrees. Combine butter and brown sugar in large bowl. Beat at medium speed until creamy. Add remaining crust ingredients and beat until well mixed.

Press HALF of crust mixture onto bottom of ungreased 13 x 9 pan. Bake for 8-10 minutes or until light golden brown.

While crust is baking combine the filling ingredients; mix well. Gently pour the filling over the hot, partially baked crust. Crumble the remaining crust mixture over the top of the fill and press down lightly.

Bake for an additional 25-30 minutes or until the top is golden brown and the center is set. Cool. Cut into bars. Store refrigerated.

Chocolate Caramel Crackers

Approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with crackers, covering all parts.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (On Saltines the sea salt is really not necessary.)

Once completely cool break it into pieces and store it in a container.

Chicken Scallopine

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 1 1/2 pkgs. White Mushrooms, Sliced Thin
• 1 cup white cooking wine (I used a 1/2 c. wine and 1/2 c. chicken broth)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth, and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Salted Toffee Chocolate Squares

• I doubled the butter and sugar mixture because it wasn't enough to cover everything.
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• 13 graham crackers
• 1 bag (8 ounces) toffee bits
• 1 1/2 cups coarsely chopped toasted natural almonds
• 1/2 cup sugar
• 1 cup (2 sticks) unsalted butter
• 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
• 3/4 teaspoon coarse salt

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Mint Chocolate Cupcakes

• Prepare your favorite chocolate cake mix as cupcakes. Cool completely.
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• FOR GANACHE:
• ¼ cups Heavy Whipping Cream
• 4 ounces, weight Good Semi Sweet Chocolate Chips
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• FOR FROSTING:
• ½ cups Shortening
• ½ cups Unsalted Butter
• 3-¾ cups Confectioner's Sugar
• ¼ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1-½ teaspoon Mint Extract
• 1/3 c. Heavy Whipping Cream

Preparation Instructions

FOR GANACHE

Put chocolate chips and cream in a double boiler, heat until melted over medium heat, stir frequently. Dip the top of the cupcakes in the ganache. Cool.

FOR THE FROSTING

To make the frosting, mix together the shortening, and butter, until smooth. Add powder sugar, mix well. Add salt, vanilla, mint extract, and whipping cream blend on low speed until moistened. You can add more powder sugar for a firmer frosting. Beat at high speed until frosting is fluffy.

Using a pastry bag, pipe the frosting on top of the ganache (if you don’t have a pastry bag, fill a Ziploc and cut a tip.) Garnish top with half of an Andes mint.

Halibut with Clementine Gremolata

Gremolata Ingredients

3 clementines

1/3 cup chopped fresh Italian parsley

2 garlic cloves, peeled and minced

1 tsp. sea salt

1/4 cup extra virgin olive oil

Fish Ingredients

1 clementine

4- 6 oz halibut filets

extra virgin olive oil

Gremolata Directions

Using a vegetable peeler, remove the orange part only of the clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in a small bowl. add olive oil and set aside. Gremolata can be made 4 hours in advance and refrigerated.

Fish Directions

Preheat oven to 350. Using a vegetable peeler, remove the peel of the clementine in four 2 inch long strips. Cut four 12 inch squares of parchment paper. Place halibut filet in the center of each parchment square. Sprinkle with salt and fresh ground black pepper. Drizzle lighly with olive oil. place 1 clementine strip, cut side up, on each filet. Top each fish with a 1/4 of the gremolata. Fold the packets up and place on a rimmed baking sheet.

Bake until just opaque in the center, about 12-18 minutes, depending on the thickness of the fish.

Remove the long strip of clementine peel before eating.

Yummy Spinach Salad

I just go by looks--so, add as much as you would like--depending on the amount of people you are serving.


1 bag spinach
1 pomegrante
Shredded swiss cheese (you'll have to shred it yourself, they don't sell it shredded)
Cottage cheese
Candy slivered almonds (put about 1/2 cup to a 1cup of almonds in a fry pan and add some sugar. Put on the stove and cook on Med. the sugar will start to melt and coat the almonds). Be careful not to burn them--constantly stir them until golden brown. Let cool down before putting in salad
Red Onion sliced (I am not a huge red onion fan, but it add a pretty color to the salad).
Crumbled bacon

Dressing:
Blend all ingredients in a blender.

3/4 cup olive oil
1/3 cup red wine vinegar
3/4 Tbsp. poppy seeds
1/3 c. sugar
1/2-to 1 tsp dry mustard
a few slices of a red onion

Pour dressing over salad just before serving.

Jalapeno Popper Dip

2 8-oz. packages cream cheese (light works great)

1 c. mayonnaise (light also works here, but DON'T use Miracle Whip!)

1 c. Parmesan cheese

1 4-oz. can fire roasted green chilies

1-2 jalapenos, minced very fine, depending on how much heat you like

1-2 sourdough baguettes, sliced, and/or crackers

Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.

Soft Gingersnaps

Sift together and set aside: 3 cups flour 2 tsp baking soda 1 1/2 tsp ginger 1 1/2 tsp cinnamon 1 tsp salt In large bowl cream until fluffy: 1 1/4 cup shortening 1 1/2 cups granulated sugar 2 eggs 1/4 + 1/8 cup molasses Add dry ingredients and mix well. Form 3/4 to 1 inch balls, roll in granulated sugar and place on ungreased cookie sheet. Bake for 8 - 10 minutes at 350 degrees. The top should start to crack a bit. Do not overbake or the cookies will be dry. (I bake the cookies about 8 minutes. Yields 8 dozen small cookies